Vermicelli
Vermicelle aux coquelets Mkalli
-
800g of Panzani Vermicelli
-
4 Cockerels
-
350g of chopped onions
-
200g Chicken giblets
-
1 Piece of candied lemon
-
½ lemon
-
200g of Meslalla olives
-
100g of slivered, toasted almonds
-
3cl d'huile d’olive
-
15g Huile pour friture
-
2g Poivre
-
4g de Gingembre
-
8g de Curcuma
-
1 Quelques pistils de safran
-
4 gousses d'ail
-
1. Blend the candied lemon pulp with the garlic, chopped parsley and coriander, and 1/4 L of water.
-
2. Add the pepper, ginger, cinnamon, turmeric, and saffron pistils to this mix.
-
3. Coat the cockerels in this mixture.
-
4. Put the cockerels in a pot, pour in 1L of water and 300g of chopped onions, and allow to cook over a medium heat for 35 mins.
-
5. Once the cockerels are cooked, remove them and allow to reduce until you get a velvety sauce.
-
6. Meanwhile, cook the chicken gizzard in 1/2 a lemon and the 50 g of chopped onions for around 10 mins.
-
7. Remove from the heat, chop them into small pieces, and add them to the sauce.
-
8. Brown the cockerels in frying oil for about 5 minutes.
-
9. Cook the vermicelli in salted boiling water for about 10 mins, drain them, add 30 g of butter, and stir it in so that the vermicelli become coated in fat and oils.
-
10. Arrange the sauce-covered vermicelli into a serving dish, put the cockerels in the middle and decorate using the slivered almonds and Meslalla olives.
You might also like
Salade de Farfalle aux courgettes, feta et pignons
Farfalle
Make recipe
Mini Penne au poulet et aux tomates confites
Mini Farfalle
Make recipe
